The Miasma
Paper Title: Bharadwaj, P, J Graff Zivin, J Mullins, and M Neidell, “Early Life Exposure to the Great Smog of 1952 and the Development of Asthma,” American Journal of Respiratory and Critical Care Medicine, 194(2016): 1475–1482.
Cocktail Pairing: The Miasma
Rationale: This paper examines the effects of early childhood exposure to the Great London Smog of 1952 on asthma in adulthood. The title of this cocktail comes from the ancient Greek word for pollution. The backbone of this cocktail is gin, an homage to the setting of this study. The peated whisky and the cardamaro evoke the bitter, medicinal quality of coal-choked air. The Sichuan peppercorn honey syrup introduces a numbing, slow burn—mimicking the irritation from polluted air, while the saline solution’s minerality reflects the damp fog that descended over the city. The smoked wood chips add a visual smog effect, enveloping the drink like the haze that once engulfed London. The Miasma is a spirit forward cocktail of my own creation, reminiscent of the Penicillin, but with a smokier and more layered complexity.
Recipe: The Miasma
1.5oz London Dry Gin
0.25oz Islay Peated Whisky
0.5oz Black Cardamaro
0.75oz Fresh Lemon Juice
0.25 oz Sichuan Peppercorn Honey Syrup
2 dashes Saline Solution
Cocktail Smoker: Smoked Oak (or other hardwood) chips
Garnish: Lemon Peel
Add the gin, whisky, cardamaro, lemon juice and honey syrup to the shaker.
Fill the shaker with ice and shake vigorously until the mixture is well chilled.
Strain into a lowball or whiskey glass with large ice cube.
Add 2 dashes saline solution and lemon peel garnish.
Place smoker on top of glass and torch chips until smoke is visible in the glass.
Serve with smoke rolling off the top.
Additional Instructions: Sichuan Peppercorn Honey Syrup
Toast and lightly crush 1 tbsp Sichuan peppercorns.
Combine peppercorns with 1-2 dried thai chiles, one-half cup honey, and one-half cup water.
Simmer for 5 minutes, strain through a fine mesh to remove any solids, and cool.